Brisket on a Big Green Egg

A friend is wanting to do a brisket on a egg and ask me for help. Told him I never have cooked on a egg, but I knew where to ask. So idea's and suggestions.

As far as the cooking part is concerned, it's basically the same as cooking a pork butt. Smoking indirect on the place setter is popular for BGE folks that have one.

Plan on about 14-16 hours at 225-250 with indirect heat and a drip pan I put my briskets on at 9-10 pm and cook all night about 9 am put in pan with zesty itiallian dressing and cover with foil. Once desired tenderness is reached remove from heat and let it rest covered for about a 45-1 hour

Clean egg out. Fill with large chunks of lump, no small trash. Light up one side, put several large wood chunks in middle with all dampers open, let burn for ten minutes then close butterfly and bottom damper half way. Place deep aluminum roasting pan with couple inches of water on grill, set V rack in pan. When temp hits 250, place seasoned meat on rack.Crack both dampers to 1/4 inch +- so temp holds around 210. Add water as needed. Will take around 16 to 18 hours to cook a 15lb piece of meat. Save juice water to make sauce.

I'll pass on the zesty Italian on brisket. Not sure those words should ever be in the same sentence.

Run,Salt ,pepper. Run smoker at 225 when you hit the stall at around 160 take off and wrap in pink paper. Pull it when it hits 205. Let rest in a cooler for 2-3 hours. Enjoy!

Turned out ok. Took it off at 203. Next time 180.